Calorie-Conscious Mexican Street Corn Salad

with Roast Sweet Potato and Feta

1 tbs olive oil

2 tsp mayonnaise

2 tsp white or red wine vinegar

oven tray

baking paper

medium frypan

Preheat the oven to 220C, fan-forced (see Make it faster). Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 2cm chunks and put on the lined tray. Drizzle with 2 tsp olive oil, scatter over half the Tex-Mex seasoning, season with salt and pepper and toss to coat. Roast for 20-25 mins until golden and tender.

Meanwhile, finely chop the capsicum. Coarsely chop the coriander leaves and finely chop the stems. Crush ¼ garlic clove. Drain and rinse the corn. Drain and rinse the beans.

Heat 2 tsp olive oil in a medium frypan over high heat. Cook the corn, stirring, for 3-5 mins until lightly charred. Remove the pan from the heat.

Combine the garlic, remaining Tex-Mex seasoning, 2 tsp mayonnaise and 2 tsp white wine vinegar in a bowl. Taste, then season with salt and pepper.

Put the sweet potato, corn, capsicum, coriander leaves and stems and beans in a bowl and toss to combine. Divide the corn salad among bowls, crumble over the feta and drizzle with the Tex-Mex dressing. Enjoy!

To speed things up, par-cook the sweet potato in a pan of boiling water until almost tender before roasting.